Pressure frying

Pressure frying is a method of cooking that combines frying and pressure cooking. This cooking technique is used to cook food quickly while maintaining its juiciness and flavor. It is commonly used in commercial kitchens, particularly in the preparation of fried chicken.

History

The method of pressure frying was popularized by Harland Sanders, the founder of Kentucky Fried Chicken (KFC). Sanders used pressure frying to cook his chicken quickly, while keeping it moist and flavorful. This method became a signature of KFC and is still used in their restaurants today.

Process

In pressure frying, food is placed in a special type of fryer that is sealed to create a pressurized environment. The food is then cooked at a high temperature, typically around 350 degrees Fahrenheit (175 degrees Celsius). The high pressure and temperature cause the food to cook quickly, while the sealed environment traps moisture and flavor inside the food.

Advantages

Pressure frying has several advantages over traditional frying methods. It cooks food more quickly, which can be a significant benefit in a commercial kitchen. It also helps to retain moisture and flavor in the food, resulting in a juicier and more flavorful product. Additionally, because the food is cooked in a sealed environment, it absorbs less oil than food cooked in a traditional fryer.

Disadvantages

Despite its advantages, pressure frying also has some disadvantages. The equipment used for pressure frying can be expensive and requires careful maintenance. Additionally, because the food is cooked at such high temperatures, there is a risk of overcooking or burning the food if not monitored closely.

Safety

Safety is a major concern when pressure frying. The high temperatures and pressures involved can pose a risk of burns or explosions if not handled correctly. Therefore, it is important to follow all safety guidelines when using a pressure fryer.

See also

• Frying
• Pressure cooking
• Kentucky Fried Chicken